Jay D's Bites: Oven Roasted Barbecue Pork Chops

by Chef Aimee Tortorich

Last month, our friends at Compart Duroc brought some samples of their high-quality pork products. One that stood out immediately was their premium Frenched Loin that in their words is “the pinnacle of fine pork and is the most flavorful cut of the Compart Duroc line.”

I definitely have to agree, and when you have a badass product like this, the best thing to do is to keep things simple. I did a quick sear in a cast iron skillet, transferred it to the oven rubbed in Jay D’s Spicy and Sweet Rub and finished with Jay D’s Louisiana Barbecue Sauce. The finished product was a moist, flavorful and tender as all get out.

If you can’t find this particular pork chop, that’s okay! Head to your local butcher like Iverstine Farms Butcher in Baton Rouge and get the best looking bone-in pork chop you can find.

Oven Roasted Barbecue Pork Chops

serves 2

1 Tbs avocado oil
2 Pork Chops, bone-in
2 Tbs Jay D’s Spicy and Sweet Rub
½ cup Jay D's Louisiana Barbecue Sauce

Preheat oven to 400°F.

In a cast-iron skillet over medium high heat, preheat avocado oil. Sear pork chops until a golden brown crust forms. Season liberally with rub. Roast in the oven at 400°F until internal temperature reaches 145°F. Coat pork chop with Jay D's Louisiana Barbecue Sauce; turn oven to broil and broil pork chop about 3 minutes; until sauce is caramelized. Remove from cast iron pan and allow to rest for about 4 minutes.

Jay D's Bites: Barbecue Buddha Bowl

by Liz Courville

Are you trying to reduce your meat consumption? Looking for some meal ideas that aren’t salad or just super bland? Well you are in luck. Because this Barbecue Buddha Bowl is probably one of the most satisfying meals!

The combination of complex carbohydrates from the rice and sweet potato, the high protein content of tofu, plus the vitamins and minerals coming from the leafy greens and tahini dressing creates a well-balanced meal that isn’t a compromise on flavor! Jay D’s Louisiana Barbecue Sauce adds that sweet and salty barbecue coat over the tofu, you won’t even miss the meat! Try this out on your next “Meatless Monday,” or make it like, every day… it’s just that good!

Barbecue Buddha Bowl

serves 2
(Vegan, Gluten-free)

Ingredients:
1 (14 oz.) pack of extra firm tofu
½ cup Jay D’s Louisiana Barbecue Sauce
2 cups brown Supreme Rice, cooked
½ ripe avocado
1 cup kale or spinach
½ cup tahini
2 Tbsp lemon juice
1 cup sweet potato, cubed
2 Tbsp water
1 tsp sea salt

Directions:
Pre-heat oven to 425 degrees.

Press tofu for 15-20 minutes to remove excess liquid.

Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce. set some aside for drizzling over baked tofu once finished. Mix together gently. (Marinate over night for best results.)

Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes.

Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.)

While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens.

After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices.

On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!

Jay D's Bites: Brie en Croute with Barbecue Fig Jam

Who doesn’t love cheese wrapped in dough?! My favorite part about preparing this dish was cutting open the crust and watching brie ooze out. We transformed this mild wheel of cheese into hot, gooey comfort food. The sweet-tart fig sauce gives contract to this appetizer and will make this a must-have when hosting friends and family. Serve with your favorite crackers!

Brie en Croute with Barbecue Fig Jam

Serves 8-10

Photo: Jordan Hefler Photography

1 Wheel of Brie cheese

1 Package of Fillo dough, at least 10 sheets
1 egg, beaten
Barebecue Fig Jam
8 whole fig preserves
½ cup Jay D’s Louisiana Barbecue Sauce

Preheat oven to 350℉. Combine fig preserves with Jay D’s Louisiana Barbecue Sauce in a small pot and simmer for 20 minutes. Remove from heat and blend until smooth. Stack 10 Sheets of Fillo dough and place the wheel of Brie Wrap at the center. Fold up corners to completely encase the Brie. Brush egg wash over dough and bake until golden brown. Once out of the oven, cover the top with Barbecue Fig Jam.

Jay D's Bites: Coffee Rub Braised Short Ribs with Grits

You can never go wrong with the enticing aroma of falling-off-the-bone beef short ribs. The longer the short ribs are braised, the more they pack in flavor. The sweetness of the barbecue sauce paired well Jay D’s Coffee Chile Rub to balance the richness of the grits. We served the short ribs with the braising liquid or jus so to saturate the creamy grits. The flavor complexity of this dish is ideal for your next family meal or dinner party.

Coffee Chile Rub Braised Beef Short Ribs with Grits

Serves 6

Photo: Jordan Hefler Photography

6 beef short ribs

½ cup onions, small dice
½ cup celery, small dice
½ cup carrots, small dice
1 Tbsp garlic, minced
¼ cup green onion whites
1 quart beef stock, divided
2 Tbsp Jay D’s Coffee Chile Rub
1 cup Jay D’s Louisiana Barbecue Sauce
1 cup grits
1 quart heavy cream
Pinch kosher salt

Brown short ribs over medium high heat, with salt and black pepper to taste. Remove and set aside. Cook onion, celery, carrots and garlic until soft. Deglaze pan with ½ cup beef stock. Add Jay D’s Coffee Chile Rub and Barbecue Sauce. Add the rest of beef stock and braise 3-4 hours covered.

Instructions for Grits:
In a saucepan, heat up 1 quart heavy cream to a simmer and whisk in grits and salt. Simmer about 20 min or until absorbed, stirring occasionally.

Jay D's Bites: Bánh Mi Burger

Burgers are one of the most versatile dishes anyone can make. From the type of protein used to the flavor profile, a burger can take on many forms. We wanted to steer away from the traditional type and do a play on a Vietnamese sandwich favorite, a Bánh Mi. We seasoned our pork patty with Jay D’s Spicy & Sweet Rub along with a hint of ginger and green onions. For the sauces we used a cilantro yogurt and converted Jay D’s BBQ sauce into an Asian glaze then topped it with pickled carrots, cucumber and jalapeño.

Bánh Mi Burger

Serves 4

Photo: Jordan Hefler Photography

Pickling Brine:
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 large carrot
1 cucumber
1 Jalapeno

Using a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.

Pork patty:
1 lb ground pork
¼ cup green onion
1 tsp ginger, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
¼ cup panko

Season pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.

Cilantro Yogurt Dipping Sauce:
1 cup Greek yogurt
½ bunch cilantro, finely chopped

Asian BBQ Sauce:
1 cup Jay D’s Louisiana Barbecue Sauce
3 oz pineapple juice
2 Tbsp dark brown sugar
1½ Tbsp fresh ginger, minced
3½ Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp mirin
2 tsp cornstarch

Combine all ingredients and simmer for 15 min.

Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.

Jay D’s Backyard BBQ at Tin Roof Brewery

by Sophie Spring, intern

Our Bull Grill from Goodwood Hardware loaded up with meats at Tin Roof Brewing
photo credit: Jordan Hefler Photography

The Bite & Booze team was excited to throw a Backyard BBQ party at Tin Roof Brewery to help celebrate the release of their new Watermelon Wheat. The day started early, cleaning ice chests, loading red beans and Supreme Rice into the Goodwood Hardware trailer, lugging heavy cast iron pots to the brewery, cooking up cheese sauce and slicing smoked sausages. Aimee and Therese planned the schedule for smoking the chicken, ribs and sausage days in advance. The pimento cheese sauce was made with love the morning of the event, proportions of rice and beans and seasonings were calculated carefully, and lists of supplies covered tables in the office.

Grill me something mister! 📸: @jordanhefler . . . . . #jayd #hugjayd #biteandbooze #backyardbbq #batonrouge #br #gobr #225batonrouge #225 #summerBBQ #ribs #sausage #chicken #grill

A post shared by Bite & Booze (@biteandbooze) on Jul 10, 2017 at 11:20am PDT

What was on the menu for the event, you ask? Tender, fall of the bone ribs, juicy smoked chicken, and flavorful sausage. The trio of meat was accompanied by impossibly creamy pimento mac and cheese, dirty rice and BBQ beans.

Chef Aimee Tortorich shows off some Jay D's smoked ribs!
photo credit: Jordan Hefler Photography

All of which was served with an iconic slice of white bread to sop up all the juices that gather in the bottom of the red checkered trough used to serve our “Full Monty” (a plate of all three meats and each of the sides). The team used Jay D’s Spicy & Sweet BBQ Rub to season the meats, Louisiana Barbecue Sauce to mop the meats as we finished them on the grill and Louisiana Molasses Mustard and barbecue sauce were available for dipping and slathering.

What a weekend! The Jay D's Backyard BBQ at @tinroofbeer was a huge success. Sorry if we sold out before you got to taste all this deliciousness but hopefully we will be doing it again very soon! Stay tuned to find out where we will be cooking next. . . . . #backyardbbq #bbq #jayd #tinroofbrewery #watermelonwheat #summer #summerBBQ #usa #fourthofjuly #independenceday #225batonrouge #eatbr #gobr #batonrouge

A post shared by Bite & Booze (@biteandbooze) on Jul 5, 2017 at 9:52am PDT

The weather was perfect for the event, sun shining and clear skies. It was the ideal day to relax in the yard at Tin Roof Brewery, Watermelon Wheat in one hand a smoked BBQ rib in the other. As we anticipated, the “Full Monty” was our best seller. No one wanted to miss out on any of the meats or sides. We were so happy with the turnout, it felt like there was an endless line of people from the start to when we sold out of meat.

Sophie Spring and Chuck P. scooping the Supreme Rice dirty rice for service
photo credit: Jordan Hefler Photography

The team was running back and forth with hot trays of ribs and sausage, using paddles to scoop steamy dirty rice into hotel pans, pulling BBQ beans out and rushing to get them to our customers.

Sold out BBQ! photo credit: Jordan Hefler Photography

The food was gone before we knew it, and at the end of the night all we had left was the bottom of the pot of dirty rice and BBQ beans. Overall, the event was a success: beer, BBQ, and a good time!

Patio Vibing at Brickyard South

by Chuck P

For a little over a year now owner Danny Wilson of Brickyard South, located across from The 13th Gate, has been cooking up his own bi-weekly pop-ups to the delight of sold out crowds that range from regular patrons to local foodies.

For only $20 you get a delicious three course meal and for $5 more you can get drink pairings to go along with your dishes. Recently, I finally had the chance to attend one of these dinners and, as expected, I was not disappointed.

I’ve known Danny for many years. From his days of working at TJ Ribs on Acadian back in the mid 90’s and hanging out at The Caterie (R.I.P.) to having drinks and talking about old times when he was managing the Port Royal Bar on College Drive, Danny has always had a passion for food. Now, through the creation of his Dinner On The Patio series at Brickyard South, he’s contributing to the food scene.

The night I attended Danny planned a menu that featured Jay D’s Louisiana Barbecue Sauce, Molasses Mustard and Spicy & Sweet Rub on the first two dishes. Danny is a big supporter of using local products so I was very grateful for him to be using our products on his dishes.

After grabbing a cold can of Gnarly Barley’s Korova Milk Porter and meeting up with some friends and my band members from The Anteeks, we made our way out to the patio to grab a seat. The weather was gorgeous with a slight breeze in the air and very little humidity.

Around 7pm our first course came to the table, beer braised chicken wings covered in a combination of Jay D’s Louisiana Barbecue Sauce and Molasses Mustard. 

Chicken Wings covered in Jay D's Louisiana Barbecue Sauce and Molasses Mustard

These wings were bigger than I expected and with enough meat for me to be thankful there were only two on the plate. The combo of the barbecue sauce and the mustard provided a nice amount of heat that lingered a bit, but quickly faded.

Our main entree was next featuring a beautiful seared pork chop in an Abita Purple Haze glaze with Brussels sprouts. 

Pork and Brussels sprouts glazed with Abita Purple Haze

The chop was cooked to a perfect medium-- super tender and juicy. The beer glaze that covered the dish complimented it perfectly. I’ve only recently become a fan of Brussels sprouts and these were delicious. It also helped that they too were covered in the beer glaze!

After a few minutes of letting our last dish find its way home in our bellies the dessert dish made its way to our table: a Salted Caramel Bread Pudding. Guys and gals, no matter how much I eat at lunch or dinner, I always...ALWAYS have room for dessert. Especially when it’s my #1 weakness, bread pudding.

Salted Caramel Bread Pudding

The caramel sauce was sweet and warm with bits of pecan and the bread pudding itself was rich, dense and absolutely delicious. Luckily not everyone finished theirs so I of course decided to help clean up a few extra dishes lying around the table.

Dinner On The Patio is a great evening of mouth watering cocktails, delicious home style dishes and a fun night with friends or your significant other. Danny Wilson is doing a great job and I hope he continues to provide this amazing treat to Baton Rouge diners for years to come. Make sure to follow Dinner On The Patio on Facebook to find out about upcoming dinners and other special events.

Jay D's Bites: Barbecue Bloody Mary

by Blair Loup

I fell in love with Blood Marys at an early age. I wasn't drinking them, but I was helping my dad make the mix. It amazed me at how we could take hum drum bottle of V8 and build this monument of complex flavors. To this day, the taste of a Blood Mary takes me back to simpler times, but just like everything else, our Bloody Marys have changed.

You can buy incredible Bloody Mary mixes on grocery store shelves all around you. They've got all of the levels of flavors that I used to meticulously develop with my dad on our back porch, but what they don't have is Jay D's Louisiana Barbecue Sauce. That's right. It's 2016 and we're putting barbecue sauce in our Bloody Mary mixes.

Jay D's Louisiana Barbecue Bloody Mary:

Bloody Mary made with Louisiana Sisters Bloody Mary Mix, Jay D's Louisiana Barbecue Sauce and Oryza Vodka

Serves 1

6 oz. LA sisters Bloody Mary Mix
2 oz. Oryza Vodka
2 Tbsp Jay D’s Louisiana Barbecue Sauce
Jay D’s Spicy & Sweet BBQ Rub to rim glass

Put Bloody Mary Mix, Vodka and Barbecue Sauce in a tumbler full of ice and shake. Pour into a glass rimmed with Jay D’s BBQ Rub. Garnish with celery, olives, pickled okra and spicy beans. Enjoy!

Our Favorite Pork Posts, Just in Time for Hogs for the Cause

by Sydney Blanchard

At Bite and Booze, it's safe to say we love pork in all its iterations, whether it's a juicy smoked Boston Butt or a crispy cut of bacon.

 Our pork passion is one of the main reasons you'll find us out at Hogs for the Cause each year. Hogs for the Cause, a New Orleans Barbecue Competition, started in 2009 as a way to raise money for a child with incurable pediatric brain cancer. Today, the event has grown into a huge barbecue competition and music and food festival. All the money raised goes directly to families with kids fighting brain cancer.

If you feel so inclined, consider donating to our Hogs for the Cause team. Teams are ranked not only by their barbecue chops but also by their ability to raise money for the cause, so please help us out!

In the meantime, take a scroll down memory lane and check out some of our favorite pork pics to date.

Blackberry Bourbon Bone-In Boston Butt

We like pork butts and we cannot lie.

Pork Belly at Houmas House

Pork belly and local honey? Sold.

Cured Bacon from Iverstine Family Farms

We're loving playing with our new camera & all our fresh, local @indieplate ingredients! Check out this open-faced sandwich we made for lunch with one of #indieplate's meal kits: toasted bread, mozzarella, fig preserves, @iverstinefarms cured bacon, & arugula! 🙏🏻🙏🏻🙏🏻 What did y'all have for lunch? #eatlocal #eatrealfood #foodblogger #yummy #foodpics #recipe

A photo posted by Jay Ducote (@biteandbooze) on Jan 19, 2016 at 12:53pm PST

Jay D's Barbecue Pulled Pork

For more recipes like this one, head to hugjayd.com.

Pork Chop at SALT in McAllen, Tx

Now this is a pork chop. Compart Duloc pig with the loin, rib, fat and crispy skin over a huitlacoche tamale and corn relish. @larrydelgadorgv knows what's up at @saltnewamericantable in @visitmcallen! #visitmcallen #happylarrydelgadoday #texas #foodporn #pork

A photo posted by Jay Ducote (@jayducote) on Feb 24, 2016 at 7:54pm PST

Grilled Pork Chop with Spicy Peach Chutney

Click the link for the recipe!

Pulled Pork Grits Bowl at City Pork Kitchen & Pie

Few things are worth waking up early for, and @city_pork Kitchen & Pie breakfast is one of them! The grits bowl (with pulled pork, pickled red onions & an egg) & hash brown casserole are life-affirming. Have y'all tried this place yet? #breakfast #citypork #gritsbowl #goBR #yummy #foodpics #foodblogger

A photo posted by Jay Ducote (@biteandbooze) on Jan 20, 2016 at 7:42am PST

Pork Sliders at City Grocery

One of or favorite things about @visitoxford? John Currence's @citygroceryoxford! These pork sliders were 🙌🏻🙌🏻🙌🏻 Check out some of our other Oxford favorites #ontheblog! #visitoxfordms #lrc #laurierowecommunications #johncurrence #porksliders #yummy #foodblogger

A photo posted by Jay Ducote (@biteandbooze) on Jan 11, 2016 at 7:39am PST

Jay's Barbecue Pork Belly, Charred Fennel, and Candied Dates

The Wine Stroll is in full swing at @hsbresort! We're slinging @hugjayd #bbq Pork belly, charred fennel, and candied dates. Who wants a bite? #foodporn #foodpics #texas #pork

A photo posted by Jay Ducote (@biteandbooze) on Nov 21, 2015 at 12:21pm PST

Mixed Assortment of Pork and Beef in Austin, Tx

Doing things for real at @la_barbecue in #atx! Check out that colossal beef rib! #bbq #texas #foodpics #foodporn #barbecue

A photo posted by Jay Ducote (@biteandbooze) on Nov 18, 2015 at 12:06pm PST

Pork Ribs at City Pork Deli's Cochon De Lait

It's $15 all you can eat ribs at @city_pork's #cochondelait. Pair that with @greatraftbeer's Reasonably Corrupt Black Lager and you can't lose! #foodpics #foodporn #pork #lacraftbeer #craftbeer

A photo posted by Jay Ducote (@biteandbooze) on Aug 21, 2015 at 4:10pm PDT

Sampler Platter at Nola Smokehouse

Say hello to the sampler platter at @nolasmokehouse. Ribs, pulled pork, brisket, burnt ends, smoked sausage, boudin, and sides! #bbq #nola #chefrob #eeeeeats #satisfeed #instayum #instafood #foodprnshare #foodporn #instagood #foodgasm #nom #nomnom #nomnomnom #foodpic #fdlmoment

A photo posted by Jay Ducote (@biteandbooze) on Jul 10, 2015 at 9:49am PDT

Soon to be Pork at Mahaffey Farms in Shreveport

Hanging out with these little dudes and discussing some of @mahaffeyfarms sustainable practices that are providing delicious food in @seeshreveportbossier. #pig #sustainablefarming #tastelouisiana #eatlocal

A photo posted by Jay Ducote (@biteandbooze) on Sep 26, 2015 at 9:21am PDT

Pride in the Products: A Californian Revels in Louisiana's Love for Local

by Intern Vanessa Mejia

Jay D's Louisiana Barbecue Sauce and Blanc Du Bois, displayed at Calandro's Supermarket

I've only lived in Louisiana for the last year and a half, and although Baton Rouge feels like home, I have to remind myself I'm an outsider.

Okay, so maybe using the term "outsider" has a bit of a harsh connotation, but in technical terms it's accurate. Being born and raised in Southern California, it slips my mind more than you might believe.

Now, having interned with Bite and Booze/HugJayD for two semesters, I've got some serious homework: take my last months before graduating to explore the city I'm living in. Challenge accepted.

Part of my role as an intern was to create fun and unique content to describe what HugJayD represents, and in order to do that effectively, I had to see for myself all the local places that carry the products and the places that use the products in recipes to create some seriously delicious bites.

Full disclosure: prior to this internship, the only places I bought groceries in Baton Rouge were Winn Dixie, Whole Foods, Trader Joes, and the Neighborhood Walmart (only three of which exist in California). 

I was excited to explore shops that sell local products, like Matherne's, Bocage Market, Maxwell's Market, Calandro's, Red Stick Spice Company, and Tony's Seafood.

You want to know what each of these places have in common? That they make you want to go home and cook a full Cajun spread? Yes, but there's something else.

It's the pride in the products; Louisiana-made products specifically. 

Front and center when you walk into these places, Louisiana products are proudly displayed. Including products like Jay D's Louisiana Barbecue Sauce and Molasses Mustard. (Cue selfish plug. I’m a good intern, what can I say?).

If I'm being honest, I can’t recall a single place similar in California. Yes, maybe those super cliche organic shops and farmer’s markets, but nothing like these local city grocery stores. 

Impressive, Louisiana. That’s pride, and that’s what makes me feel welcome and at home here.

By tagging along on some of Chuck P's sauce deliveries, I wanted to buy everything off those Louisiana product shelves. It made me proud to see Louisiana flavors bottled, bagged, and being shared. 

It's how "outsiders" like me connect on more levels than just purple and gold (Go Tigers!). 

And on the day of my departure, I will proudly stuff the trunk of my car with plenty of Louisiana products, and then search high and low for them in California because you just can’t beat Louisiana flavor.

*Editor's note: We did not assign this piece to Vanessa. She felt compelled on her own to write it. We will miss her when she graduates and leaves us!*

Barbecue Bites: Barbecue Chicken Tacos

Looking for a way to spruce up your go-to chicken tacos? Fresh, local ingredients can make all the difference. It's amazing how choosing the right ingredients can immediately elevate a dish.

Recently Jay made these barbecue chicken tacos for lunch using all fresh ingredients from Indie Plate, and the result was amazing! Take a look at these bad boys, cooked with Jay D's Louisiana Barbecue Sauce and Spicy & Sweet Barbecue Rub and topped with a from-scratch salsa and local goat milk feta.

Thinking about trying Indie Plate for the first time? New customers get 30-20-10% off their first, second, and third orders!

Barbecue chicken tacos, made with ingredients from Indie Plate

Barbecue Chicken Tacos

Makes 8 tacos

8 chicken thighs
2 tablespoons Jay D’s Spicy & Sweet BBQ Rub
1 tablespoon pecan oil (can use canola oil)
1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce
8 flour tortillas
Goat milk feta cheese, crumbled

Preheat oven to 350 degrees.

Place pecan oil in a large skillet over medium high heat.

Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes.

Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through.

Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.

Salsa

1 Tomato, diced
1 Tomatillo, diced
1 Serrano pepper, diced
1 Red onion, diced
1 tablespoon cilantro, chopped
2 limes, juiced
Kosher salt
Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste.

Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!

Behind the Scenes: Calandro's Supermarket Celebrates 75 Years in Baton Rouge

Calandro's Supermarket has been the title sponsor of the Bite and Booze Radio Show since it hit the airwaves in 2011, and since then, our relationship with the store has grown in immeasurable ways.

Behind the scenes at Landry Vineyards, Jay Ducote chats with Jeff Landry

In many ways, if I hadn't had the store's support, I wouldn't be where I am today. That's why making this video for them didn't require a second thought. They play a huge part in the local community and should be celebrated as much as any locally owned restaurant for contributing to the Baton Rouge food scene. 

Jay talks with Mike Coullard of Panola Pepper Company, where Jay D's sauces are bottled

When I launched Jay D's Louisiana Barbecue Sauce over a year ago, Calandro's didn't just put it on their shelves. They threw me an over-the-top launch party timed with the Fourth of July. They helped roll out my Blanc du Bois collaboration with Landry Vineyards and more recently Jay D's Louisiana Molasses Mustard.

In a small way, this video gave me a way to give back to the Calandro family. I'm really proud and happy with the resulting ad celebrating Calandro's 75th year in Baton Rouge.

Working with tommysTV always makes the process easy and fun, and the finished product is always gorgeous. Some of my favorite shots are the ones we took at Landry Vineyards and the ones just driving through the state. 

If you haven't watched the video, take a look! Happy 75th year, Calandro's!

Introducing Jay D's Louisiana Molasses Mustard!

Check out our revamped labels! They're going to grace the next batch of Barbecue Sauce as well.

It's finally here!

After months of laboratory testing and repeatedly shouting the phrase "back to the drawing board!" we at last perfected the recipe for the long-awaited Jay D's Louisiana Molasses Mustard.

Combining three of our favorite ingredients (Louisiana-made hot sauce, mustard, and cane syrup) in perfect proportions, we came up with what we think is something really special. It's hot, tangy, and sugary sweet, and we can think of a million different ways to enjoy it.

As a salad dressing? Sure.

As a marinade? Why the heck not?

As a dipping sauce? But of course! Toss some dinosaur shaped chicken nuggets in the oven! LET'S DO THIS.

We hope you're as stoked about this product as we are.

Pre-order a bottle online, and stay tuned for some fun recipes with the Molasses Mustard!

Barbecue Bites: Asian Glazed Black Drum

A little Cajun-Asian fusion always delights tastebuds. Flaky fish and Asian seasonings pair perfectly together, and thrown together with some vegetables, they make an easy and flavorful feast.

Fresh Louisiana black drum from Indie Plate combine with our Asian spin on Jay D's Louisiana Barbecue Sauce in this recipe by Chef Eusebio Gongora. 

Check out our website for more recipes, and buy a bottle of sauce here!

Asian Glazed Black Drum with Jay D's Asian BBQ Sauce. Photo courtesy of Mario Do at Indie Plate. 

Asian Glazed Black Drum

Black drum 5-7 oz filets, 4 each
1 cup Jay D’s Asian BBQ Sauce (see recipe)
1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Sweet and Spicy BBQ Rub (Red Stick Spice Co.)

Preheat a non-stick skillet on medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.

Barbecue Bites: Skirt Steak Roulade

Week night dinners can get redundant. After a while, roasts and potatoes can get boring. Why not try out this skirt steak roulade recipe instead?

Skirt Steak Roulade with Jay D's Louisiana Barbecue Sauce marinade. Photo courtesy of Maria Do at Indie Plate. 

This delicious and simple dish by Chef Eusebio Gongora utilizes high quality, local ingredients from Indie Plate as well as Jay D's Louisiana Barbecue Sauce.

To up your dinner game, try the recipe below, or check out some of our other favorite barbecue recipes here!

Skirt Steak Roulade

1 cup Goat cheese

½ cup Jay D’s Barbecue Sauce

¼ cup green onion, chopped

Flank/skirt steak, 2 each

2 tbsp Jay D's Sweet & Spicy BBQ Rub (Red Stick Spice Co.)

In a small mixing bowl, combine goat cheese, half of the barbecue sauce, and green onions. Cut each steak in half lengthwise and fill each piece with 1/4 of the cheese mixture and roll each one up, securing with toothpicks. Place remaining BBQ sauce on rolled steaks and allow to marinate for 4 hours.

Preheat oven to 350 degrees. Heat an oven-safe skillet on medium high heat. Season each steak with ½ tbsp of Jay D's Sweet & Spicy BBQ Rub and place in the skillet to sear on each side for 1 to 2 minutes. After searing, place entire skillet into oven to roast for 5 to 10 minutes for medium temperature. Remove from oven and allow steaks to rest for 3 to 4 minutes before cutting. Serve with your favorite vegetables!